Konu "Food Science & Technology" için Gıda Mühendisliği Bölümü Makale Koleksiyonu listeleme
Toplam kayıt 22, listelenen: 1-20
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A Simple and Fast Method for Discrimination of Phage and Antibiotic Contaminants in Raw Milk By Using Raman Spectroscopy
(Springer India, 2018)Phage and antibiotic in raw milk poses significant risks for starter culture activity in fermented products. Therefore, rapid detection of phage and antibiotic contaminations in raw milk is a crucial process in dairy ... -
A Tool For Explaining The Differences on Renneting Characteristics of Milks From Different Origins: The Surface Hydrophobicity Approach
(Springer France, 2015)The differences between renneting characteristics of raw milk samples from different origins (bovine, ovine, caprine, buffalo) were investigated by protein surface hydrophobicity approach. 8-Anilinonaphthalene-1-sulfonic ... -
Characterization Of Some Indigenous Saccharomyces Cerevisiae Isolates Obtained During Vinification Of 'Kalecik Karasi' And 'Emir' Grapes Grown In Central Anatolia
(Estacao Vitivinicola Nacional, 2016)In this research, 20 Saccharomyces cerevisiae isolates obtained during spontaneous fermentation of 'Kalecik Karasi' and 'Emir' grapes were evaluated for their technological characteristics. All of the S. cerevisiae isolates ... -
Computer Vision-Based Image Analysis For The Estimation Of Acrylamide Concentrations Of Potato Chips And French Fries
(Elsevier Sci Ltd, 2007)In this study, digital colour images of fried potato chips and french fries were analyzed to estimate acrylamide levels based on the correlation with analyses using liquid chromatography-mass spectrometry. In fried potato ... -
Development Of Fats Based On Olive Oil By Chemical Interesterification And Its Utilization In Cookie Production
(Akademiai Kiado Zrt, 2018)Refined olive oil (ROO) was blended with tristearin (TS) and palm oil (PO) at two different ratios (ROO: TS: PO; 75: 15:10 and 85:10:5) and chemical interesterification was performed in order to produce two interesterified ... -
Effect of Acid Modification and Heat Treatments on Resistant Starch Formation and Functional Properties of Corn Starch
(Taylor & Francis Inc, 2007)In this study effects of acid hydrolysis, autoclaving and storage (95 degrees C for 2, 3, and 4 days) on resistant starch (RS) formation in corn starch were investigated and functional properties of RS preparations were ... -
Effect of High Hydrostatic Pressure on Background Microflora and Furan Formation in Fruit Pur,E Based Baby Foods
(Springer India, 2018)The baby foods industry is currently seeking technologies to pasteurize products without formation of processing contaminants such as furan. This work demonstrates the applicability of high hydrostatic pressure (HHP) as a ... -
Effects Of Fatty Acid Addition On The Physicochemical Properties Of Corn Starch
(Taylor & Francis Inc, 2014)The effect of addition of six fatty acids (stearic, palmitic, myristic, oleic, palmitoleic, and myristoleic acid) on the gelatinization, glass transition, and retrogradation properties of corn starch as well as their ... -
Effects Of Irradiation On Protein Electrophoretic Properties, Water Absorption And Cooking Quality Of Dry Bean And Chickpea
(Karger, 2004)Effects of gamma-irradiation at doses of 1, 5, 10 kGy on electrophoretic patterns of insoluble proteins, water absorption properties and cooking quality of dry bean and chickpea samples were investigated. SDS-PAGE patterns ... -
Emulsion And Pasting Properties Of Resistant Starch With Locust Bean Gum And Their Utilization In Low Fat Cookie Formulations
(Taylor & Francis Inc, 2008)In this study, emulsion and pasting properties of resistant starch (RS) preparations with/without locust bean gum and their utilization in low fat cookies were investigated. The acid-hydrolysed corn starch sample was ... -
Human Milk Fat Substitute Produced By Enzymatic Interesterification Of Vegetable Oil Blend
(Faculty Food Technology Biotechnology, 2007)Palm oil, palm kernel oil, olive oil, sunflower oil, and marine oil blend, formulated in the mass ratio of 4.0:3.5:1.0:1.5:0.2, was subjected to interesterification catalyzed by lipase from Thermomyces lanuginosa (Lipozyme(R) ... -
Modeling Of Retrogradation Of Waxy And Normal Corn Starches
(Taylor & Francis Inc, 2011)Retrogradation behavior of waxy and normal corn starch gels stored at 5 and 21 C were investigated for 50 days by differential scanning calorimetry. The extend of retrogradation can be expressed as the ratio of retrogradation ... -
Partial Characterization of Starch in Flours of Ancient Wheat and Wild Progenitor Accessions
(Chiriotti Editori, 2008)The starch properties of 17 ancient wheats and wild progenitors (Triticum monococcum L. var. monococcum, T dicoccum Sch., Aegilops speltoides Tausch. var. ligustica, A. speltoides Tausch var. speltoides, T monococcum L. ... -
Production Of Glycerol By Two Endogenic Wine Yeast Strains At Different Inoculum Size
(Faculty Food Technology Biotechnology, 2006)In this study, effects of inoculum size on growth and batch glycerol production kinetics of two endogenic wine yeast strains Saccharomyces cerevisiae Kalecik 1 and Saccharomyces cerevisiae Narince 3 were investigated. ... -
Profiling of the Contents of Amino Acids, Water-Soluble Vitamins, Minerals, Sugars and Organic Acids in Turkish Hazelnut Varieties
(De Gruyter Poland Sp Zoo, 2018)Proximate composition, profiles of amino acids, sugars, organic acids, vitamins and minerals of fourteen Turkish hazelnut varieties harvested in 2013 and 2014 were investigated. Glutamic acid, arginine and aspartic acid ... -
Purification And Characterization Of Polyphenol Oxidase, Peroxidase And Lipoxygenase From Freshly Cut Lettuce (L. Sativa)
(Faculty Food Technology Biotechnology, 2011)Enzymatic reactions taking place in minimally processed vegetables are considered as a major problem, because they adversely affect sensorial and nutritional quality. Polyphenol oxidase (FPO), peroxidase (POD) and lipoxygenase ... -
Rapid Detection of Salmonella in Milk by Combined Immunomagnetic Separation-Polymerase Chain Reaction Assay
(Elsevier Science Inc, 2009)During the past few years, milk has presented a risk of Salmonella contamination; it has been implicated as the cause in several outbreaks of salmonellosis. Because conventional detection methods require 5 to 7 d for ... -
Sieving Effect of Heat-Denatured Milk Proteins During Ultrafiltration of Skim Milk. I. The Preliminary Approach
(Elsevier Science Inc, 2005)The effect of heat treatment of skim milk on the ultrafiltration process was examined. The change in permeate collection rate was explained as a function of heat-induced modifications of the milk protein system. It is ... -
Spectroscopic Fingerprint Of Tea Varieties By Surface Enhanced Raman Spectroscopy
(Springer India, 2016)The fingerprinting method is generally performed to determine specific molecules or the behavior of specific molecular bonds in the desired sample content. A novel, robust and simple method based on surface enhanced Raman ... -
Syneresis and Rheological Behaviors of Set Yogurt Containing Green Tea and Green Coffee Powders
(Elsevier Science Inc, 2017)This study aimed to investigate the effect of added green coffee powder (GCP) and green tea powder (GTP) on syneresis behavior and consistency of set yogurts. Adding GCP (1 or 2%) decreased syneresis rate. The effect of ...